Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette
Servings 4
Equipment
- Small Glass Jar with Lid
Ingredients
Mustard-Garlic Vinaigrette:
- 2 tbsp canola oil
- 1 tbsp olive oil
- 1 tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 clove of garlic minced
- 1-2 tsp sugar to taste
- Sea salt and freshly cracked pepper to taste
Salad:
- Butter lettuce cleaned and torn into bite-sized pieces
- 1-2 avocados sliced into strips
- 2 small tomatoes cut into wedges
- ¼ small red onion thinly sliced
Instructions
- Make the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon, garlic, sugar, sea salt, and freshly cracked pepper to taste into a small glass jar; whisk until well combined; set aside.
- Tear the clean butterleaf lettuce into bite-size pieces and toss it into a serving bowl.
- Add the avocado slices, tomato wedges, and red onion.
- Drizzle the well-whisked vinaigrette on top of the salad right before serving, then season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.